Rhubarb, Blood Plum and Cardamom Cobbler

I never need much of an excuse to create hot puddings at home over the colder months. There is something about holding a warm bowl full of sweet, fruity deliciousness that makes you warm up from the inside out. 

This cobbler can be mixed with any fruit that you have handy.  I always preserve a gazillion bottles of plums every year and the rhubarb is straight from the garden.  If you are using canned fruit, you really don’t even need to add the sugar (or very little if any) as it will be sweet as it is. 

 

Ingredients

  • 500 gm of rhubarb cut into 4 cm batons
  • 10 large plums cut in half and stones removed (or if using any other fruit 400 gm cooked fruit or 500gm fresh fruit)
  • 125 gm caster sugar
  • 1 heaped tablespoon of plain flour
  • 1 teaspoon cinnamon
  • ½ teaspoon of cardamom

Cobbler

  • 60 gm butter softened
  • 60 ml ¼ cup milk
  • 150 gm plain flour
  • ¼ cup caster sugar
  • 1 ½ teaspoons baking powder
  • Pinch salt
  • 60 ml (¼ cup) thickened cream
  • ¼ cup of shredded coconut

Method

  1. Preheat the oven to 200 C degrees. Grease a large baking dish.
  2. Prepare the fruit, cutting the rhubarb into 4 cm batons.  In a bowl toss the caster sugar through the rhubarb then mix through the plain flour, cinnamon and cardamom spices.
  3. Place into the baking dish and bake in the oven for 20 minutes until the rhubarb is softened and bubbling.  Remove from oven and set aside to cool a little.
  4. To make the cobbler mix the plain flour, baking powder, sugar and butter together in a bowl until you have a breadcrumb-like mixture. You can use a food processor or your fingers (food processor is a little quicker though!). Add the salt, milk and cream and mix to a smooth batter.
  5. Top the cooked rhubarb with the plumb and if they are in juice, add half a cup of the plum juice to the rhubarb. Dollop tablespoons of the cobbler mixture on top of the plums and sprinkle with coconut shreds.
  6. Bake for 25 minutes until the cobbler is golden.  Serve with custard, double cream and/or ice cream.